DILL AND HONEY PORK CHOPS
This is a great and simple alternative for plain pork chops without being overwhelmed with flavor.
Provided by MILLER5
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
- Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 6.1 g, Cholesterol 46.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 2.6 g, Sodium 35.7 mg, Sugar 5.7 g
DILLY PORK CHOPS
Everyone who tastes these tender chops loves them. In fact, they're so good that I often cook extra and freeze them for another busy night. The savory mixture of butter, mustard and dill is wonderful on chicken or fish, too. -Robin Hightower Parker, Church Hill, Tennessee
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients; spoon over both sides of pork. , Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 97 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BREADED PORK CHOPS WITH CREAMY DILL SAUCE
These breaded pork chops are tender and juicy with the perfect crunchy breading. The Creamy Dill Sauce is rich and full of flavor...comfort food at its best!
Provided by Beth, The Butcher's Wife
Categories Main Course
Number Of Ingredients 16
Steps:
- Pound your pork chops to about 1/4 inch thickness, a little thicker if desired.
PORK CHOPS WITH SOUR CREAM DILL SAUCE
This recipe was cut of some magazine, some time ago (its quite yellowed with age). The magazine's name does not appear on the cut out.
Provided by MsKittyKat
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in large skillet over medium-high heat.
- Season pork chops with salt and pepper.
- Place 1/3 cup flour in shallow bowl.
- Coat pork chops with flour, shaking off excess.
- Add to skillet and cook until brown, about 4 minutes per side.
- Transfer to platter.
- Drain all but 1 tablespoon fat from skillet.
- Add onion to skillet and sauté until light golden, about 5 minutes.
- Add paprika and crushed garlic clove and stir 30 seconds.
- Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
- Simmer 3 minutes.
- Return pork chops to skillet.
- Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
- Reduce heat to low.
- Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
- Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
Nutrition Facts : Calories 502.9, Fat 37.1, SaturatedFat 13.9, Cholesterol 100.3, Sodium 112.8, Carbohydrate 15.4, Fiber 1.2, Sugar 1.2, Protein 27
BRAISED PORK CHOPS WITH DILL SAUCE
Categories Milk/Cream Blender Braise Quick & Easy Wheat/Gluten-Free Pork Chop Fall Winter Dill Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and pour of the excess fat. Add the milk to the skillet, bring it to a simmer, and braise the pork chops, covered, over moderately low heat for 25 minutes, or until they are tender. (The milk will appear curdled.) Transfer the chops to a plate and keep them warm, covered. Stir the cornstarch mixture, stir it into the milk, and bring the sauce to a boil, stirring. In a blender blend the sauce until it is smooth and stir in the dill. Transfer the pork chops to 2 plates and pour the sauce over them.
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONY DILL SAUCE FOR GRILLED MEATS (PORK CHOPS)
Cut out of a magazine. Says this recipe won an award (Our California winner)and it is especially good on loin pork chops. Can be used with lamb or chicken too.
Provided by Oolala
Categories Sauces
Time 42m
Yield 1/2 cup sauce, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, stir together everything but the chops, and set aside.
- Place chops on uncovered grill, directly above medium heat for 25 minutes. Turn and grill for 20-25 minutes or until no pink remains.
- Brush mixture on one side of the meat, 1 minute before removing from grill.
- Pass remaining sauce to serve with meat at table.
Nutrition Facts : Calories 305.9, Fat 23.8, SaturatedFat 8, Cholesterol 71.7, Sodium 218.5, Carbohydrate 3.9, Fiber 0.3, Sugar 1.1, Protein 18.4
PORK CHOPS WITH DILL PICKLE MARINADE
Marinate center-cut pork chops in the pickling liquid of store-bought dill pickles: sounds strange, but it's a winner!
Provided by Karen
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h21m
Yield 4
Number Of Ingredients 3
Steps:
- Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 3.8 calories, Carbohydrate 1.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1113 mg
PORK CHOPS WITH SOUR CREAM-DILL SAUCE
Provided by Marion Treffeisen
Categories Pork Sauté Pork Chop Spice Sour Cream Dill Bon Appétit Connecticut
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
- Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
- Transfer pork chops to platter. Spoon sauce over and serve.
PORK CHOPS WITH DIJON SAUCE
Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.
Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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